Paradise Pumpkin Pie II Best Family Recipes

Sunday, March 13, 2022

Paradise Pumpkin Pie II

"This is a very wealthy and delicious version of the pumpkin pie. It has a cheesecake layer, a pumpkin custard layer, and is crowned with caramelized pecans. My aunt gave this recipe to me years ago, and I always get requested for the recipe."

Ingredients :

1 (9 inch) pie shell
1 (8 ounce) package deal cream cheese, softened
1/four cup white sugar
half of teaspoon vanilla extract
1 egg
1 1/four cups pumpkin puree
half cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon floor ginger
1/four teaspoon ground nutmeg
1 pinch salt
1 cup evaporated milk
2 eggs, overwhelmed
3 tablespoons butter, softened
2/3 cup packed brown sugar
2/three cup chopped pecans

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five levels C).
To Make Cheesecake Layer: In a small blending bowl, beat softened cream cheese until fluffy. Mix in 1/four cup white sugar. Add 1 egg and vanilla extract. Stir till aggregate is clean. Pour aggregate into pastry shell.
To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, half of cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and a couple of overwhelmed eggs. Mix thoroughly, then pour aggregate over cheesecake layer.
Bake in preheated oven for 65 mins, until set in middle. Remove pie and flip oven to broiler placing.
To Make Pecan Topping: In a small bowl, mix collectively softened butter or margarine, brown sugar, and chopped pecans. Gently drop combination via teaspoonfuls over pie, masking pinnacle evenly.
Broil 5 inches beneath oven coils until mixture starts to bubble, approximately 3 minutes. Do not overcook, or top will become syrupy. Cool before serving.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it lightly, and make clean-up simpler.

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